McPhersonSentinel - McPherson, KS
  • Dessert receipe: Spice Cupcakes

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  • Ingredients
    * 2 cups water
    * 1 cup raisins
    * 1/2 cup shortening
    * 1 cup sugar
    * 1 egg
    * 1-3/4 cups all-purpose flour
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/2 teaspoon each ground allspice, cinnamon and nutmeg
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon ground cloves
    * 1/4 cup chopped Diamond of California® Walnuts
    * 1 cup packed brown sugar
    * 1/3 cup half-and-half cream
    * 1/4 teaspoon salt
    * 3 tablespoons butter
    * 1 teaspoon vanilla extract
    * 1-1/4 cups confectioners' sugar
    * Coarsely chopped Diamond of California® Walnuts, optional
    * In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain).
    * Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts.
    * Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
    * For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired. Yield: 14 cupcakes.
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